TANGY GLAZED MEATBALLS
The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. -John Slivon, Milton, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
TANGY MEATBALLS
A family favorite, these tend meatballs make a popular hors d'oeuvres at parties. The easy homemade barbecue sauce boasts terrific smoky-sweet flavor.-Jane Barta, St. Thomas, North Dakota
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.
Nutrition Facts : Calories 423 calories, Fat 12g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 991mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 27g protein.
SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
ZESTY CHICKEN MEATBALLS
Provided by Sunny Anderson
Time 35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
TANGY MEATBALLS
A friend gave me this recipe many years ago. It came from some cooking contest and was printed in a newspaper. The sauce is sweet and tangy and works well with plain rice. The meatballs have a lot of extra ingredients that really aren't necessary so one could use their own meatball recipe for this dish. The foil in the pan is just for easy clean up. A nice salad and some good bread would make this a quick and easy meal. The cook time is figuring that you are simmering the sauce while the meat balls are baking.
Provided by DDW7976
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix meatball ingredients together and shape into 2" balls.
- Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
- Combine all sauce ingredients and simmer on low heat.
- Add meatballs and simmer until sauce thickens.
- Serve over rice.
Nutrition Facts : Calories 525.6, Fat 20.5, SaturatedFat 9, Cholesterol 149.7, Sodium 2012.6, Carbohydrate 54.2, Fiber 2.3, Sugar 39.4, Protein 33.4
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